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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | cups diced | potatoes; skinless, diced | 1 | cup, chopped | carrots diced | 1 | cup, diced | celery, diced | 1 | cup, chopped | Onion, chopped | 4 | cubes | chicken bouillon cubes | 1 | tablespoon | parsley flakes | 1 | tablespoon | salt | 1 | teaspoon | black pepper | 1/4 | cup | butter | 13 | fliud ounces | Milk, canned, evaporated, lowfat | 5 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Saute onions, carrots and celery in butter. | | 2 | Add water and all ingredients (except milk) into Crock pot. | | 3 | Cook on High for 5 hours. | | 4 | Turn to low, add milk and cook for 1 hour. |
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